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Listing 20 Recipes in this Category - Vegetables

Recipes	Author	Rating	Hits
Stuffed Artichokes	N/A	0.00	6702
Smashed Potatoes	N/A	7.00	9335
Acadiana Rice 'n Blackeyed Peas	N/A	0.00	10402
Broccoli and Rice Au Gratin	N/A	5.00	11373
Corn Pudding	N/A	0.00	12351
Eggplant Fritters	N/A	5.00	13548
Zucchini Bake	N/A	0.00	13679
Summer Tomato Omelette	N/A	7.00	14382
Stuffed Acorn Squash	N/A	0.00	14742
Smothered Okra	N/A	0.00	15511
CANNED STEWED TOMATOES	N/A	5.00	15772
FROM THE SPINACH PATCH OF STEPHEN VOUGHT	N/A	2.00	16251
ZUCCHINI PARMESAN	N/A	0.00	16703
FRESH CUCUMBERS	N/A	0.00	16984
CUCUMBER CHUNKS	N/A	0.00	17492
CREAMED CUCUMBERS	N/A	0.00	18011
RED HOT CUCUMBERS	N/A	0.00	18254
SPECTACULAR SWEET CORN	N/A	0.00	18834
CRACKLY CORN	N/A	0.00	19003
HERBED TOMATOES	N/A	0.00	19462

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Pick of the Week

Title:CHEESECAKE COOKIES - Author: - Contributor:

Ingredient:
1/3 c. butter
1/3 c. brown sugar
1 c. flour
1/2 c. chopped nuts
1/4 c. sugar
1 pkg. (8 oz.) cream cheese
1 egg
2 tbsp. milk
1/2 tsp. vanilla
1 tbsp. lemon juice

Direction:
Preheat oven to 350 degrees. Cream butter and brown sugar

until light and fluffy. Add flour and nuts; blend until

mixture resembles crumbs. Set aside 1 cup mixture. Press

remainder into 8 x 8 inch pan. Bake for 12 to 15 minutes. Let

cool. Beat sugar and cream cheese until smooth. Add remaining

ingredients and beat well. Spread over crust. Sprinkle

reserved crumbs on top, pressing down lightly with fingers.

Bake for 25 minutes, cool, and cut into bars. Store in

refrigerator.